198 APPENDIX. 



speaks of it thus: " salmon though it be pleasant 

 fishe, and very sweete, especially the belly thereof, 

 yet it is not so wholsome as manie other before 

 mentioned, but much grosser, more clammie, harder 

 of digestion, and fuller of superfiuitie. And that it 

 is not simplie wholsome is prooved hereby, for that 

 it is not used to be eaten hot, or immediately after 

 it is boyled. The trout is of like nature, for it is 

 the yong salmon. The nature of the salmon is to 

 spawne in the fresh water, and after useth both 

 fresh and salt/' This opinion of the salmon, which 

 appears to have been general, with its consequent 

 cheapness and greater abundance, explains to us 

 the reason why in Kendal and Newcastle-on-Tyne 

 apprentices covenanted in their indentures with 

 their masters, that they should not have salmon to 

 dinner oftener than three times a week. This salvo 

 is now omitted in such contracts, the apprentices of 

 those towns being no longer exposed to the risk 

 of a surfeit from feeding on salmon more than 

 thrice a week. 



Though certain fishermen and salesmen have de- 

 clared that salmon are best in January and Fe- 

 bruary, yet as their opinion might be influenced by 

 their interest, salmon bringing much the highest 

 price then, it is not to be received as absolutely cor- 

 rect. Let such as wish to be correctly informed on 

 this point, taste for themselves. It is generally 

 considered in Northumberland that the salmon does 

 not arrive at perfection before May, according to 

 the old maxim, 



"The salmon's never good 

 Till he drinks the May-flood." 



